Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

  • Portion size: Serves 6 as a sharing starter
  • 10 min
  • Difficulty: easy

If you like the fiery heat of horseradish, then you’ll love this easy Scandi-style starter, featuring a creamy sauce topped with hot-smoked salmon, pickled herrings and – if you’re feeling a bit fancy – salmon roe.

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Ingredients

  • 200ml crème fraîche
  • ½ tsp caster sugar
  • ¼ tsp salt
  • 1 small crushed garlic clove
  • 1 tsp cider vinegar
  • 2cm piece grated horseradish root
  • 150g pickled herrings and their onions
  • hot smoked salmon (we like RR Spink & Sons Sweet Scottish Herring Fillets and Korshags Hot Smoked Salmon, both from Ocado)
  • 2 tsp chopped red onion
  • Salmon roe (optional)
  • Few springs of dill
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Method

  1. Mix the crème fraîche in a bowl with the sugar, salt, garlic, cider vinegar and horseradish root until just combined.
  2. Spoon onto a plate and top with the pickled herrings and their onions and hot smoked salmon. Sprinkle with chopped red onion, salmon roe and dill.
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  • Nutrition

    • 234kcals Calories
    • 18.3g (9.5g saturated) Fat
    • 11.5g Protein
    • 5.4g (4.9g sugars) Carbs
    • 0.5g Fibre
    • 1.2g Salt
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